BEARNAISE SAUCE

BEARNAISE SAUCE

Preparation time: 10 minutes

Total cooking time: 10 minutes

Makes about: 3/4 cup

INGREDIENT:
1/3 cup white wine vinegar
2 spring onions, finely chopped
2 teaspoons chopped fresh tarragon
6 peppercorns
2 egg yolks
125 g butter, softened salt and white pepper

RECIPE:
1.Combine the vinegar, spring onions, tarragon and peppercorns in a small pan. Bring to the boil, lower heat slightly, and simmer until the mixture is reduced by a third. Cool completely, and then strain into a heatproof bowl.
2.Add the yolks, then stand the bowl over a pan of simmering water. Whisk until the mixture is pale and foamy. Add the butter a little at a time, whisking between each addition until the mixture is smooth. When all the butter has been added the sauce should be thick and smooth. Season to taste and serve immediately.

SERVE with pan-fried or grilled steak, roast beef or pan-fried salmon.

 
 
 

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